Winery Pierre DuchenePierre Duchène Méthode Traditionnelle Crémant De Loire Brut
Other wine
This wine generally goes well with poultry, appetizers and snacks or lean fish.
Food and wine pairings with Pierre Duchène Méthode Traditionnelle Crémant De Loire Brut
Pairings that work perfectly with Pierre Duchène Méthode Traditionnelle Crémant De Loire Brut
Original food and wine pairings with Pierre Duchène Méthode Traditionnelle Crémant De Loire Brut
The Pierre Duchène Méthode Traditionnelle Crémant De Loire Brut of Winery Pierre Duchene matches generally quite well with dishes of shellfish, poultry or appetizers and snacks such as recipes of seafood lasagna, cannelloni of meat or baked vegetable chips.
Details and technical informations about Winery Pierre Duchene's Pierre Duchène Méthode Traditionnelle Crémant De Loire Brut.
Discover the grape variety: VB Cal 6-04
Simple, fresh whites with a pale golden colour, a supple palate with moderate acidity and undemonstrative aromas of citrus and white flowers. Productive and resistant to downy and powdery mildew. Grown in small quantities in Europe for sustainably managed vineyards, it belongs to the new generation of disease-resistant varieties from modern hybridisation programmes. White hybrid variety obtained through complex disease-resistant crossing.
Informations about the Winery Pierre Duchene
The Winery Pierre Duchene is one of of the world's greatest estates. It offers 6 wines for sale in the of Loire Valley to come and discover on site or to buy online.
The wine region of Loire Valley
Kingdom of lively, dry whites and fine sparklers. Mineral, taut Sauvignon Blanc (Sancerre, Pouilly-Fumé) with citrus and gunflint notes. Multiform Chenin Blanc (Vouvray, Savennières, Layon): straight dry, floral off-dry or noble sweet honey-quince. Saline, iodised Muscadet (Melon B.
The word of the wine: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
